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Easy Chicken Pot Pie- make ahead meal: Date Added: 26 Sep 2011
Listed in: Entrees
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Easy Chicken Pot Pie- make ahead meal Easy Chicken Pot Pie- make ahead meal

I cook all the ingredients in one pot ( see the first picture), then add flour to the strained juices to thicken the sauce. The gravy has the most flavor, when broth is used instead of water.

1 pound boneless skinless chicken breast or thighs, or a combination chopped into 1 inch pieces
2 stalks celery chopped about cup
2 carrots, peeled and chopped about 1 cup
1 small onion chopped
1 bay leaf
2 cups chicken broth or water
1 cup frozen, chopped green beans
1 tbsp flour
Salt and pepper
1 prepared pie crust for one layer

Cooking Instructions

1. In a medium-size saucepan, add first six ingredients. Simmer on medium heat for thirty minutes or until carrots are tender, and chicken is cooked. With a slotted spoon remove all the chicken and vegetables, and transfer to an 8 x 8 inch oven-safe casserole dish. Stir in the frozen green beans, (they will cook when they dish goes in the oven).
2. Mix the flour with cup water to make a thin paste, stir into the cooking liquid and cook on low heat until the mixture starts to thicken about 5 minutes. Add salt and pepper to taste
3. Pour the thickened broth over the chicken and vegetable mixture. Stir to combine ingredients then roll the pie crust over the whole dish, pinching the sides so the mixture is completely covered and sealed.
4. Bake at 350 degrees for 35 minutes or cover and refrigerate for up to three days or freeze up to one month.
4 servings
Calories 434, fat 19.3 g, saturated fat 5.9 g cholesterol 101 mg, sodium 716 mg, fiber, 2.6 g. sugar 4.4 g, protein 37.9g
Calculated using canned broth, use low sodium broth or water to reduce sodium content.

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